Our inability to change everything should not stop us from changing what we can.
"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers
"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
Our inability to change everything should not stop us from changing what we can.
Robert Ray wrote:I forgot about tepache, my last batch was a little too long in ferment so more alcohol than intended.
"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers
Mercy Pergande wrote:I was looking up the correct name for one of the Turkish drinks here and came across one called hardaliye. I had never heard of it before but it sounds really unique and interesting! Made from grapes, mustard seeds, sour cherry leaves, and benzoic acid (naturally present in the mustard seeds, it apparently inhibits the grape's yeast from fermenting into alcohol). It is somewhat endangered in its traditional form. Here is a fascinating "Ark of Taste" post about it:
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/traditional-hardaliye/
At my age, Happy Hour is a nap.
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
Reminiscing Remnant
Rio Rose wrote: The general recipe is an herbal or floral tea with fruit (or veggies!) infused together plus a sugar source of some sort, fermented and enjoyed young and fizzy. The combinations are endless!
Do you have details on the amount of sugar per volume of water, and the length of the fermentation?
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